EASY INSTANT POT HURST BEAN SOUP RECIPE
This easy Instant Pot Hurst Bean soup recipe is great for a chilly day meal and a great way to make delicious soup.
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Servings: 8 to 12 depending on size of serving
Calories: 221kcal
Ingredients
Ingredients
- 1 package (20 ounce) Hurst’s Ham Beans 15 Bean Soup
- 2 Tbs coconut oil or olive oil
- 1 cup onion chopped
- ½ cup celery diced fine
- 2 cloves garlic minced
- 8 cups water
- 1 ham bone or 3 slices of bacon
- 15 oz crushed tomatoes or pureed tomatoes
- ½ cup carrots diced
- ½ tsp chili powder (optional)
- 2 cups spinach roughly chopped
- 1 cup diced ham (optional)
- 8 oz organic polish sausage or andouille sausage chopped
- 1 Tbs lemon juice or organic apple cider vinegar
- Real Salt and Pepper to taste
Instructions
Instructions
- Rinse beans in a colander and remove any unwanted debris.
- Select Saute on your Instant Pot and adjust to high.
- Add the coconut oil, onion, and celery to the Instant Pot. Sauté for about 3 minutes until tender.
- Add the garlic and saute for 1 minute more.
- Add the rinsed beans, 2 quarts water, and ham bone or bacon slices.
- Lock the lid in place. Select High Pressure and 1 minute cook time. When the cook time ends, turn off the pressure cooker.
- Let the beans soak for 1 hour. Or You can cook the beans on high pressure for 35 minutes with a 10 minute natural release.
- After 1 hour, stir in tomatoes, carrots, sausage, and chili powder. Lock the lid in place. Select High Pressure and 3 minutes cook time.
- When the cook time ends, turn off the Instant Pot. Let the pressure release naturally for 10 minutes. Then use quick release of pressure to open the lid. When the pressure fully releases the valve drops.
- Carefully remove lid of the slow cooker. Remove the ham bone. Stir in the spinach, ham, and lemon juice.
- Season with real salt and pepper to taste.
- Serve and Enjoy!
Notes
- You can use a leftover ham bone from your freezer from a cooked ham, purchase a ham bone from your butcher, or use a smoked ham hock from the grocery store.
- The Hurst 15 Bean Soup comes with a ham seasoning packet which I personally don’t use because of the ingredients.
- Beans are one of the things you will need to increase pressure cooking time for if you are cooking at a higher altitude.
- Add 5 percent more pressure cook time at 3,000 feet above sea level, 10 percent for 4,000 feet above sea level, the technical rule is: increase by 5 percent for every 1,000 ft.
- Never fill the Instant Pot more than half full when cooking beans.
- You don’t have to buy a seasoning blend at your grocery store. Its easy to mix up your own.
- You can use chicken bouillon instead of chicken broth. If you have chicken bone broth, you can use 4 cups of water and 4 cups of chicken bone broth. You want a total of 8 cups of liquid. If you want a thicker soup, use 4 cups chicken bone broth and 2 cups of water.
- You can use a no soak recipe (quick soak method). You can overnight soak the beans instead.
- To help reduce the gas many experience when digesting beans, before you soak over night, bring the beans to a boil then turn off the heat and add 2 tsps of real baking soda to the beans. Let them sit for 30 minutes to an hour. Rinse the beans and cover with fresh water and soak over night.
- Beans take a long time to cook so make sure you don’t remove the lid of the Instant Pot during cooking. Removing the lid will mean they won’t get done as fast! Your minutes of prep time may vary slightly depending on the number of cups of stock you use.
Nutrition
Nutrition Facts
EASY INSTANT POT HURST BEAN SOUP RECIPE
Amount per Serving
Calories
221
Calories from Fat 126
% Daily Value*
Fat
14
g
22
%
Saturated Fat
6
g
38
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
29
mg
10
%
Sodium
904
mg
39
%
Potassium
732
mg
21
%
Carbohydrates
14
g
5
%
Fiber
3
g
13
%
Sugar
8
g
9
%
Protein
10
g
20
%
Vitamin A
2917
IU
58
%
Vitamin C
17
mg
21
%
Calcium
49
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.